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Ingredientes
- This cake is moist, with a lovely, light texture.
- 1 c. sifted cake flour
- 2/3 c. sugar
- 1 1/4 tsp baking pwdr
- 1/2 tsp salt
- 1 tsp grnd nutmeg
- 1/4 c. vegetable oil
- 3 x egg yolks
- 1 tsp grated lemon zest
- 1/3 c. plus 2 tsp. light, fruity white wine (see Note)
- 1/2 c. egg whites (from 3 or possibly 4 extra-large Large eggs)
- 1/4 tsp cream of tartar
Direcciones
- Preheat oven to 325 degrees and have all ingredients at room temperature.
- Sift flour with sugar, baking pwdr, salt and nutmeg into a large bowl. Make a well in center. Add in, in order, oil, egg yolks, lemon zest and wine. Beat with metal mixing spoon till smooth.
- In large bowl of an electric mixer, beat egg whites with cream of tartar at high speed till stiff peaks form. With rubber scraper or possibly wire whisk, using an under-and-over motion, gently fold egg-yolk mix into whites just till blended.
- Pour batter into ungreased 9-by-5-by-3 inch loaf pan and bake about 50 min, or possibly till cake tester inserted in center comes out clean. Invert cake, suspending pan between two other pans. Let cold completely, about 1 hour. With a sharp knife, cut cake edges from sides of pan, then hit pan sharply on table to turn cake out. Cake can be made up to three days in advance. Store at room temperature in a zip-lock bag or possibly wrap tightly in plastic wrap. Flavor and texture improve over time.
- Note: Gewurztraminer is a common choice. White zin is good, also.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 460g | |
| Calories 1566 | |
| Calories from Fat 500 | 32% |
| Total Fat 56.69g | 71% |
| Saturated Fat 4.8g | 19% |
| Trans Fat 1.41g | |
| Cholesterol 0mg | 0% |
| Sodium 2941mg | 123% |
| Potassium 479mg | 14% |
| Total Carbs 242.96g | 65% |
| Dietary Fiber 3.0g | 10% |
| Sugars 135.21g | 90% |
| Protein 24.64g | 39% |
